German Pancakes

from Woman's Day Magazine

yields 4 servings

4 large eggs

1/2 cup(s) whole milk

1/2 cup(s) flour

1 tablespoon(s) granulated sugar

1/2 teaspoon(s) pure vanilla extract

1/2 teaspoon(s) grated lemon zest

1/4 teaspoon(s) kosher salt

2 tablespoon(s) unsalted butter

Confectioners’ sugar, for serving

Directions

1. Heat oven to 425°F. In a blender, purée the eggs, milk, flour, granulated sugar, vanilla, lemon zest and salt until well combined.
2. Heat a medium or large (9- to 10-in.) cast-iron skillet over medium heat. Add the butter and melt. Add the batter, transfer the skillet to the oven and bake until the pancake is puffed and golden, 12 to 15 minutes. Dust with confectioners' sugar, if desired.